Trust Your Gut: A Low FODMAP Success Story
The success of the world-first Lo-Fo Pantry Plain Four is a testament to the perseverance and vision of Manildra Group’s teams to create innovative life-changing food ingredients – a masterclass in the phrase, ‘always trust your gut’.
Manildra Group Director Caroline Honan said Lo-Fo Pantry Plain Flour provides Australians that suffer from Irritable Bowel Syndrome (IBS) with a like-for-like flour which empowers them to bake, cook, and enjoy eating, without compromise.
“Manildra Group’s research, development, and technical teams were determined to find an innovative solution for people suffering from gut health issues when eating goods made with traditional or gluten-free flour,” she said.
Praised by leading dietitians for its superior baking quality and accessibility for those suffering IBS symptoms which may be caused by the presence of short-chain carbohydrates known as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols).
Accredited Practising Dietitian and Everyday Nutrition Founder, Joanna Baker said that the product was a fantastic pantry staple for people following a Low FODMAP diet, without compromising on flavour or performance.
“Food is about pleasure, enjoyment, celebration and bringing people together. This means that restricted diets impact more than just nutrition; they also impact mental health and social connection.
“Being able to bake with a wheat flour means you can enjoy delicious food with friends and family, without having to suffer,” she said.
World-first and accredited by the internationally recognised FODMAP Friendly Food Program, Lo-Fo Pantry Plain Flour is produced in an all-natural, chemical-free milling process by Manildra Group in regional New South Wales.
“The Low FODMAP diet is becoming well known and with good reason. Research shows that approximately 75 per cent of people get significant and consistent improvements in symptoms like bloating, abdominal pain to normalising bowel movements when following the diet.”
“When so much of the Low FODMAP diet consists of eliminating and challenging ingredients and food groups, it’s great to see the leaps and bounds being made in the Low FODMAP food industry allowing followers of the diet to still find the joy in food,” said Ms Baker.